Is it possible to get a sticky with recommended sous vide cooking times for foods? Kind of sick looking for recommend temps w/search.. All in one thread maybe easier?
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I can make this one a stick.
after doing this for, fuck, looks like 5-6 years, the times i do it, and i'd recommend you to, cook them more rare than you are used to or like them. i typically aim for around 130-135* depending on thickness and i dont pay much attention to time other than typically at least an hour and a half at minimum.
if it isnt done enough just sear harder/longer and itll finish it more to what you're accustomed to and like. this gives you a safety net... in case you sear too long/hard you don't go past where you like it
Right. I figure what better place to ask and bring back this thread.also SirMarco i kinda love that it was 5 years between your last post and most recent in this thread
This was my thought going into this. I planned on going 135* for about 2 hours then hit that hot ass pan to get a sexy crust. The time is more what I am concerned about since this is fresh to me. Can you cook it too long? I know you can cook it too little.